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Thursday, 12 November 2015

Ofada Rice and Snail Stew

This is my very first recipe on this blog. It’s the local
Rice (Ofada) garnished with Snail and Kpomo stew. So I heard in other to stay
relevant in the “Blog World”, I have to credit every recipe. This dish is
Mum-Inspired. She literally taught me every cooking tips and tricks I know.

Ofada Rice and Snail Stew

Ingredients for Ofada Rice (3 Servings)

1 cup of Ofada Rice

Small sized Onion

1/2 teaspoon salt

1 teaspoon olive oil

Ingredients for Stew (3 Servings)

Snail, Kpomo or any meat/poultry

Salt to taste

2 cubes of Knorr seasoning

Ginger and garlic powder

Tomatoes

Chili pepper (ata rodo)

Onions

1 spoon of cooking oil

3 Servings

Method:

Measure the Ofada rice in a bowl

Wash and rinse well, until the water is clear

Place in a pot with double amount of water

Parboil the rice for 10 minutes

Sieve the water out and rinse out starch from
the rice

Place the parboiled rice in a pot, add some
water, sliced onions, salt to taste and olive oil

Cook on a low heat for 10 minutes

Tip: Don’t
stir the rice throughout the cooking process so that it won't be stodgy.

Making the stew

Wash and rinse snail and kpomo thoroughly

Place the snail in a pot, add sliced onions, salt,
ginger and garlic seasoning a cube of
knorr and any other spice of choice

Cook the snail for 10 t0 15 minutes or more (depends
on when the snail is soft for consumption)

Pour out the broth

Blend chili pepper, tomatoes and onions

Add a spoon of oil in a pot and fry the blended
mixture until satisfied

Add snail and kpomo, Add seasoning and salt to
taste

Taste to ensure it is well seasoned

Serve...

I dished
mine with some cucumber and fried plantain. It was really yummy. I promise to
get better with the pictures as I go along. :D